But my fiancee doesn't...and he loves homemade chili.
Can anyone give me a really good recipe that doesn't require me actually tasting it for it to be good??
Beans included, please... +++++++++++++++++++++++++++ 08-25-02, 01:09 AM esencia I hate beans too, but this a chili recipe from world famous chef,Emeril Lagasse.
I know a few people who have tried this and they all loved it! It is a little extra effort but more than worth it. You don't have to use the chips either.
Emeril's Chili Recipe Courtesy of Emeril Lagasse
2 tablespoons vegetable oil 2 cups chopped onions Salt Cayenne 2 pounds stew meat 1 tablespoon chili powder 2 teaspoons ground cumin Crushed red pepper 2 teaspoons dried oregano 2 tablespoons chopped garlic 3 cups crushed tomatoes 1/4 cup tomato paste 2 cups beef stock 1 cup canned dark red kidney beans 2 tablespoons masa flour 4 tablespoons water 1 bag Tortilla Chips 1 1/2 cups grated Monterey Jack cheese 6 tablespoons sour cream 1 small jar of jalapenos In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
08-26-02, 02:02 PM trixkala 2 BEEF BRISKETS, TRIMMED AND COOKED OVER CHARCOAL FOR THE FLAVOR THEN WRAP IN FOIL AND BAKE AT 400 FOR 1-1/2 HOURS WHEN DONE CUT INTO CUBES
2 ONIONS CHOPPED AND SAUTÉ WITH SPICES 3 KITCHEN SPOONS CHILI POWDER 1 KITCHEN SPOON ALLSPICE 1/2 KITCHEN SPOON CRUSHED RED PEPPER 1/2 KITCHEN SPOON BLACK PEPPER 1/2 KITCHEN SPOON CAYENNE PEPPER 4 GREEN PEPPERS CUT INTO 1/2 INCH STRIPS 1/2 BUNCH DICED CELERY 1 KITCHEN SPOON OF BEEF BASE 1/2 KITCHEN SPOON OF FRESH GARLIC 1/3 CAN OF TOMATO PUREE 4 CUPS OF WATER (TO START- ADD MORE AS NECESSARY 1 CUP LIQUID SMOKE ALL THE JUICE FROM THE COOKED BRISKETS SALT TO TASTE
this is the restaurant recipe for chili....we have won several awards.....the measurements are scaled to a large quantity, so you will have to adjust for home use.
08-28-02, 06:02 PM panner50 FIVE MEAT CHILI #13568 posted by panner50 10/31/2001 Overall Recipe Rank: 6806
1/2 lb beef, cubed 1/2 lb pork, cubed 1/2 lb lamb, cubed 1/2 lb mild Italian sausage 1/2 lb hot Italian sausage 1 can tomato juice 1 (28 ounce) can tomato sauce 3 medium onions, chopped 4 cloves garlic, minced 3 jalapeno peppers, roasted seeded and chopped 1/4 cup chili powder 2 tablespoons cumin 2 tablespoons oregano 2 cans kidney beans (optional) salt and pepper
1 in a large pot brown meat in stages about a 1/4 at a time, remove meat and add onion and garlic and cook until translucint, add meat, tomato jiuce, and 1/2 the spices,cook about 1 hour and add the tomato sauce and the rest of the spices, let simmer about 2 hours and add the beans and simmer about 30 more minutes, then enjoy I like mine served with corn bread and grated chedder cheese.
09-01-02, 06:51 AM Katanya2000 These all look so good. Too bad I hate beans
10-02-02, 08:39 PM glamisgal
quote:Originally posted by trixkala: 2 BEEF BRISKETS, TRIMMED AND COOKED OVER CHARCOAL FOR THE FLAVOR THEN WRAP IN FOIL AND BAKE AT 400 FOR 1-1/2 HOURS WHEN DONE CUT INTO CUBES
2 ONIONS CHOPPED AND SAUTÉ WITH SPICES 3 KITCHEN SPOONS CHILI POWDER 1 KITCHEN SPOON ALLSPICE 1/2 KITCHEN SPOON CRUSHED RED PEPPER 1/2 KITCHEN SPOON BLACK PEPPER 1/2 KITCHEN SPOON CAYENNE PEPPER 4 GREEN PEPPERS CUT INTO 1/2 INCH STRIPS 1/2 BUNCH DICED CELERY 1 KITCHEN SPOON OF BEEF BASE 1/2 KITCHEN SPOON OF FRESH GARLIC 1/3 CAN OF TOMATO PUREE 4 CUPS OF WATER (TO START- ADD MORE AS NECESSARY 1 CUP LIQUID SMOKE ALL THE JUICE FROM THE COOKED BRISKETS SALT TO TASTE
this is the restaurant recipe for chili....we have won several awards.....the measurements are scaled to a large quantity, so you will have to adjust for home use.
Trix what kind of liquid smoke? Not the same stuff used to smoke salmon??? I cup seems like a lot to a quart of water. I'm scared...but if you say it is so I shall try it! Thanks Glam
10-03-02, 10:57 AM Rontate After making over 100 different recipes of chili, this one came out best. I call it "Cheater's Chili" because most of the ingredients comes "ready-made" out of a can... and, to real "chili-heads", that's kind of a "cheating" way to make a "Pot-O-Red"!
This chili is "warm", but not real "spicy". However, it has a bit of a "kick" to it.
Try this chili once... and you'll never go back to any other chili. It is truly the "nectar of the gods". This one is "THE WORLD'S BEST CHILI"!
CHEATER‘S CHILI
2 lbs. Ground chuck 1 lb. Ground pork (sausage) 4 15 oz. Cans Joan of Arc “Spicy” Chili Beans (sub.: Brooks Hot Chili Beans)* 2 Large onions, chopped medium 10-12 Medium to large garlic cloves, minced medium 1 12 oz. bottle Del Monte Chili Sauce (rinse out bottle with water, add to the pot)* 1 13.75 oz. Can Swanson’s Beef Broth (substitute: College Inn Beef Broth) 4 Tablespoons commercial chili powder (or use Spice Island DARK chili powder) 1 Tablespoon sugar* 1 Teaspoon cayenne pepper (to taste-see note below)* 4 Cups water (approximately… to taste-rinse out bean cans with water, add to pot)* 1-2 Teaspoons fresh ground pepper (to taste, but don’t skimp)* 1-2 Teaspoons salt (to taste, but be careful NOT to over-salt)*
PREPARATION 1) In a large, heavy pot (12 quart) over medium heat, brown meat thoroughly. 2) Remove from pot, drain, add about two (2) tablespoons of the fat back into pot. 3) Add onions & garlic, sauté until very limp. 4) Add drained meat to pot, mix well with onions/garlic 5) Sprinkle chili powder on meat/onion mixture, mix thoroughly. 6) Continuing browning mixture for 5 minutes, stirring almost constantly. 7) Add all other ingredients. 8) Bring mixture to a boil, lower heat to a “heavy” simmer, stirring almost constantly. 9) Once heavy simmer* is established, cook uncovered 1 hour, stirring every 20-30 mins. 10) After 1st hour, cover, lower heat enough to continue “heavy” simmer, stirring every 20-30 minutes to insure meat doesn’t stick to the bottom and burn. 11) Simmer for four (4) additional hours, stirring every 20-30 minutes as needed. 12) Add water as desired to maintain preferred consistency. Do not dilute too much. 13) Remove from heat, serve with freshly diced onions (small dice) and oyster crackers.
*Joan of Arc “Spicy” Chili Beans are slightly more spicy than other brands, but have the best flavor. Others such as Brooks Chili Hot Beans are also very good, but somewhat less spicy.
*Use about ¾ bottle of hot water. Replace bottle cap & shake well. Add to pot.
*Sugar takes the “edge” or bitterness off the chili pepper oils in the chili powder. *How “spicy” the preferred chili is depends on individual taste. Make your first batch using NO cayenne pepper, then add/increase the cayenne pepper a ¼ teaspoon at a time with each new batch until you get the amount of “spicy” you prefer.
*Use about ¾ of a can of hot water poured back and forth between two cans to get all the goodness out of the cans. Total water (including that used in the chili sauce bottle) should total approx. 4 cups (32 ounces) for a slightly “soupy”, but rich chili.
*FRESHLY ground pepper adds it’s own delicious flavor & spice to any food. If you don’t have a pepper mill, invest in one. Once you’ve experienced the wonderful flavor of fresh-ground black pepper, you’ll never go back to canned, ground pepper.
*The meat & vegetables in this chili definitely needs salt, but be careful about how much salt you use. The correct amount of salt will ADD flavor, but not BE the flavor. Check your preference by using minimum salt in your first batch, then in your first individual bowl, taste & add salt as needed. This will give you some idea as to how much additional (if any) salt to add to your “Pot-of-Red”.
* Definitions: A “simmer” is when the top of the liquid “shakes”, but no bubbles are seen. A “heavy simmer” is when some bubbles very slowly, but continuously break the surface of the liquid.
NOTE: Chili and soups (with the possible exception of creamed soups or soups with eggs such as egg drop or hot & sour soup) are always better if refrigerated over-night & served the following day. This allows the flavors to “marry”. However, this chili is quite good immediately after cooking. It is somewhat spicy, but not unbearably hot. For more spiciness, add additional cayenne pepper when adding all other ingredients. Cooking time may be reduced by one (1) hour if you are in a hurry. However, a fine “BOWL-OF-RED” is a food of the gods and should not be hurried. Continuous attendance by the chef is required to eliminate the burning of the meat during cooking. You CAN’T stir the chili too often.
IMPORTANT: This chili recipe can be made ONLY by MEN, with the exception of a very few EXTREMELY exceptional females who may, with my written permission & blessing, make this god’s brew as well. (Hehehehe…. Jus’ kiddin’, ladies) Bon apetité !
10-10-02, 11:25 PM Patricia 1# Coarse ground lean beef 1/2# Lean beef stew cut into small cubes 2 med. yellow onions chopped 1 green bell pepper chopped 2 jalapeno peppers minced(optional) 2 garlic cloves minced 2 Tbs minced Cilantro(optional) 1 can pinto beans(drained and rinsed) 1 can diced tomatoes and chiles 1 8oz can of tomato sauce 1/2 cup ketsup 2 Tbs. olive oil 3 Tbs flour 3 Tbs chili powder 1 tsp ground cummin 1/2 tsp oregano 1/2 tsp cayenne 1 tsp salt
Mix all dry ingredents. Dust stew meat with flour mixture. In a large dutch over brown floured meat in oil until it has a nice color. Put browned meat in slow cooker. In the same pot brown gound meat. Drain if necessary. Add onions, peppers and garlic and cook until tender(about 5 min.) Put Ground meat/veggie mixture in crock pot. Deglaze dutch oven with water and add drippings to crock pot. Pour tomatoes, tomato sauce, ketsup, beans and 2 cans of water into crock pot and mix. Cook on low setting for 5-6 hrs. or until meat is fork tender. If chili gets too thick during cooking time just add a little water or beef broth. Add cilantro the last 30 min. of cooking time. I serve this with a corn bread and green salad.
10-17-02, 09:41 PM Rontate Your chili recipe looks pretty good. Have you ever substituted Masa Harina (Mexican corn flour available in American super markets) for the 3 T. of flour you use as a "thickener" in your chili recipe? The Masa Harina adds an "authentic" flavor to the chili.
I've made it both ways, "with" and "without" Masa Harina... and can't make up my mind which way is best.
11-02-02, 11:18 AM Patricia RONTATE
No I haven't, but I will now. Thanks
11-04-02, 01:19 PM Johnny Velo OK, Patricia, I just finished putting all the ingredients into my crockpot. Now I'll wait the 5 hours of cooking. Let you know later how it came out. BTW, I left out the cilantro. I really can't stand the stuff, but my wife loves it. She can add it to her bowl.
11-04-02, 11:43 PM Johnny Velo Ate chili via your recipe today, Patricia. Really good. One thing I do is eat french bread with it instead of cornbread. Thanks again for the recipe. smile
11-05-02, 09:49 AM Fritzzs Cornbread ? /French Bread ? ?
No Saltines ? ? - No Fritos ? ? wink
11-05-02, 04:11 PM Johnny Velo Nah, Donrent, only southeners eat chili with crackers. My wife's a Arkansan and she eats crackers with chili. I grew up eating french bread with chili. Got to dip it in the bowl, though.
11-05-02, 06:01 PM Patricia JonnyV- I am glad you liked the chili. I will eat it with French bread, cornbread, crackers, fritos, tortillas(corn or flour) or tortilla chips. I guess you could say I am from wa-a-ay down south big grin
11-06-02, 11:25 AM Rontate Hahahaha... I checked your "profile", Johnny... and you're in ALASKA, so most EVERYONE is a "southerner" to you.
I'm in Ohio... and most folks here like those little round "oyster crackers" with their chili.
11-06-02, 06:03 PM gizmogram I've never even BEEN to the south and I've always, always eaten my chili with saltines! Yum! big grin
This message has been edited. Last edited by: DorianGreyed,
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